Courtesy of the Hass Avocado Board
A series of educational resources, first to earned CAFÉ’s new Endorsement Program seal.
This series of individual lessons/labs instructing on proper handling of and cooking and baking with Hass avocados, as well as applying sound nutrition principles to concept and menu development, provides comprehensive training developed by several experts using a versatile, year ‘round food.
The series focusing on Hass avocados from the Hass Avocado Board is the first resource from the foodservice industry to earn CAFÉ’s new Endorsement Program seal. CAFÉ’s Endorsement Program, through an independent panel of career educators, recommends select educational resources as applicable and desirable for use in a foodservice-educational environment in high schools and postsecondary schools nationwide.
The CIA launches a free online learning module on the food and wine of one of Italy’s undiscovered food frontiers.
The Culinary Institute of America (CIA) has introduced "The Food and Wine of Apulia, Flavors from Farm to Table" online learning module on the college's www.ciaprochef.com Web site.
"The Food and Wine of Apulia, Flavors from Farm to Table" is a free online resource that explores the cuisine of Apulia, on the southeastern tip of the Italian peninsula. Apulia, or Puglia, is a long, slender region with more than 500 miles of coastline and a rich agricultural heritage that includes lush olive oils, artisan breads and cheese and great wines. It is considered Italy's richest area for fruit and vegetable production.
Packed with cooking demonstrations and in-depth interviews with leading chefs and food authorities, as well as recipes to download, “The Food and Wine of Apulia: Flavors from Farm to Table” is a virtual tour of one of Italy's undiscovered food frontiers. Featuring some of Apulia's most renowned chefs and food artisans and illustrating iconic dishes from the region, segments include Expressive and Essential: Extra-Virgin Olive Oil; Fresh from the Gardens of Peppe Zullo; A Lesson in Orecchiette with Pietro Zito; Bread from the Wood-Fired Ovens of Apulia; The World Class Wines of Apulia and many more.
"The Food and Wine of Apulia: Flavors from Farm to Table" is presented by Regione di Apulia and can be found at www.ciaprochef.com/apulia. It was produced by the CIA New Media group, which has been honored with two James Beard Awards for Best Video Webcast.
Courtesy of the National Mango Board
Mango consumption has nearly quadrupled since 1990 to an estimated 2 pounds per capita annually.
Nothing conveys a taste of the tropics like fresh mangos. Luckily, you can use them to bring a burst of sunshine to menus year-round. The Orlando, Fla.-based National Mango Board (NMB) has made it its mission to educate foodservice professionals about the availability, selection and preparation of the world’s most popular fruit.
There are six major mango varieties available in the United States throughout the year. On the outside mangos vary in size, shape and color. On the inside, the subtle differences in flavor and texture fuel chefs’ imaginations for seasonal menus.
Save the Date
CAFÉ’s Annual Leadership Conference
June 22-24, 2012
Hosted by: The Culinary Institute of America
San Antonio, Texas